Healthy Snickerdoodle Cookies

So I'm not going to lie, I've actually never had a real snickerdoodle cookie before! So I'm not exactly sure what they taste like. When I made this recipe, I actually didn't really have a flavor in mind. After I tasted them, I decided that they must be snickerdoodle because they had a sweet, buttery taste and when I typed snickerdoodle into google that's how it's described..haha. So if anyone ends up making these, let me know if I was right! Either way, they're delicious. They're also paleo, vegan, and gluten-free. There's no eggs, no dairy, and no grains, so they're very allergen-friendly!

Ingredients:
1 cup cashew flour (you can also grind up cashews in a food processor, or try almond flour)
2 tbsp melted coconut oil
1 tbsp unsweetened applesauce
1 tbsp unsweetened vanilla almond milk (or milk of choice)
1/4 cup baking stevia (or sweetener of choice)
1/8 tsp baking soda
1/2 tbsp vanilla extract
1 tsp butter extract (use more vanilla extract if you don't have this, but I highly recommend using it!)
pinch of sea salt
cinnamon

Directions:
Preheat oven to 350 and line a baking sheet with parchment paper. Combine cashew flour, stevia, baking soda, and sea salt in one mixing bowl. Mix the coconut oil, applesauce, milk, vanilla extract, and butter extract in a separate bowl. Then pour the wet ingredients into the dry and mix well. Form the dough into balls about 1 tbsp big, and sprinkle with cinnamon. Then place on the baking sheet. Flatten each dough ball slightly. Bake for 8-10 minutes. They will be very soft when they come out of the oven, so let them cool for a while before transferring them from the baking sheet. They end up being soft on the inside, and firm on the outside!